Preheat oven to 350 F. In an 8-inch-by-8-inch casserole dish, spread ½ cup of marinara sauce. Season eggplant slices with salt and pepper. Layer a third of the eggplant slices, followed by ½ cup of marinara, 1 cup of mozzarella, ¼ cup of Parmesan and a third of the basil ribbons. Repeat layers twice, saving last third of basil ribbons for garnish after cooking. Bake 30 minutes, until bubbly. Remove from oven, and garnish with remaining basil. Let rest 20–30 minutes before serving.

To make ahead, cook and cool lasagna completely, then refrigerate. Remove from refrigerator 30–45 minutes before reheating. Cover tightly with foil, and reheat at 300 F for 25–30 minutes.